3 Ingredient Gluten Free Flatbread Recipes

3-INGREDIENT GLUTEN-FREE FLATBREAD

3-Ingredient Gluten-Free Flatbread image

This flatbread recipe can be the base for everything from breakfast burritos to wraps, to little personal pizzas.

Provided by Gemma Stafford

Categories main-dish

Time 35m

Yield Six 8-inch flatbreads

Number Of Ingredients 10

Ingredients

1 cup (4 ounces/115 grams) almond flour (see Cook's Note)
1 cup (4 ounces/115 grams) tapioca starch (see Cook's Note)
1 can (13.6 ounces/387 grams) full-fat coconut milk (see Cook's Note)
Coconut oil or ghee, for frying
1/4 teaspoon fine salt
1/4 teaspoon garlic powder
Melted butter or ghee, for brushing
Chopped parsley or cilantro, for sprinkling
Cooked bacon, lettuce leaves and sliced tomatoes
Sliced avocado, halved cherry tomatoes and mesclun greens

Steps:

In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.

4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY

4-Ingredient Gluten-Free Dough Flatbread Recipe by Tasty image

Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt

Provided by Joey Firoben

Categories Sides

Time 30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 cup full-fat greek yogurt
2 cups gluten-free flour blend, plus more for flouring
2 teaspoons baking powder
salt, as desired

Steps:

In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
Cook each side of the flatbread until well browned.
Enjoy!

Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

3-INGREDIENT FLAKY FLATBREAD

3-Ingredient Flaky Flatbread image

Just three ingredients get you more flaky layers than you can count.

Provided by Molly Baz

Categories 3-Ingredient Recipes Bread Flat Bread

Yield Makes 6 pieces

Number Of Ingredients 5

Ingredients

2 cups plus 1 tablespoon all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
Olive oil (for greasing)
1 cup (2 sticks) unsalted butter, softened, divided

Steps:

Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.

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